1341. - A Baked Bread Pudding

This is a very excellent dish when properly mixed. Crumble half a loaf of bread, a stale loaf is preferable, and cut up the crust as small as possible. Boil a quart of milk, cut up a quarter of a pound of butter in slices, and melt it in the hot milk - add six table-spoonfuls of sugar. Pour the milk over the bread, and mix with it a glass of good brandy. Brandy in which lemon-peel has been soaked for some time, is the best for this purpose, and gives a fine flavor to the pudding. Beat seven eggs quite light, and stir them into the mixture. If the pudding is to be placed immediately in the oven, it is not necessary that the mixture should cool before the eggs are added.

This pudding in a brisk oven will bake in less than an hour.

1342. - Demi-Plum Pudding

Prepare the mould, then add a layer of plum pudding, broken in pieces, that has been left from the previous day, alternately, till full; fill up with custard, and steam or bake for thirty minutes. The remains of any kind of pudding may be used thus.

1343. - Macaroni Pudding

Simmer an ounce or two of macaroni in a pint of milk, with a bit of lemon-peel and cinnamon, till soft; put it into a dish with milk, the yolk of three eggs and the white of one, some sugar, nutmeg, a spoonful of almond water, and half a glass of raisin wine; put a nice paste round the edge of the dish, and bake it.

A layer of orange marmalade or raspberry jam may be used instead of the almond water or ratafia.

1344. - Oatmeal Pudding

Take a pint of the best fine oatmeal, pour a quart of boiling milk over it, and let it soak all night; the next day put it in a basin just large enough to hold it, add two eggs beaten, and a little salt, cover it tight with a floured cloth, and boil it an hour and a half. It may be eaten hot, with cold butter and salt; or cold, sliced and toasted.

1345. - Ground Rice Pudding

In a pint of new milk boil two dessertspoonfuls of ground rice, adding a small piece of lemon-peel and a little cinnamon. Keep it stirring while boiling, and let it boil ten minutes, then let it cool; when cold add sugar to taste, a couple of well beaten eggs, and some nutmeg. Line your dish with a puff paste, pour in your rice, and bake a light brown.

1346. - Pudding With Fruit

Fruit puddings are best made in a basin, the basin to be buttered and lined with the paste, and then filled with the fruit, which cover with the paste; the paste should be rolled round to the thickness of half an inch, and when the fruit is in, drawn to the centre, and squeezed, and then tied up in a cloth kept on purpose, and boiled in plenty of water; when done, which will be in time according to the nature of the fruit you put in it; serve it either turned out of the basin or not. The cover should be of the same thickness as the sides. Sugar should be added before being covered.

1347. - Cocoa-Nut Pudding

Remove the shell of the cocoa-nut and cut the brown skin away, cut the nut in pieces and place it in cold water, remove it and wipe it dry, grate about a quarter of a pound of a large one, very fine, into a plate. Place in a basin a quarter of a pound of powdered white sugar, and three ounces and a half of fresh butter, stir them together till it becomes like cream; add to it a table-spoonful of brandy, and about four drops of either essence of vanille, or any other essence whose flavor may be preferred. Place the white of six eggs into a bowl, and beat them well up; then add gradually the butter and sugar, which keep stirring at the same time; add by degrees the cocoa-nut. Cover a pie dish with puff paste, place the mixture in it, and bake in a moderate oven for about half an hour. Glaze it with powdered sugar and powdered cinnamon mixed.